REC: Stouffer's French Coconut Pie

This recipe now seems to appear all over the Internet, although I
originally posted it years ago after receiving a copy from a chef at
Souffer's Top of the Town restaurant in Cleveland. It was a very popular
dessert in many of the old Stouffer's restaurants. Very rich, but very
tasty.

Stouffer's French Coconut Pie

Yield: 8 servings

4 eggs
2 cups granulated sugar
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 1/3 sticks butter
1 (5 1/3 ounce) can Baker's coconut
1 unbaked 9-inch pie shell

Preheat oven to 425 degrees F.

Melt butter, set aside.

Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
vanilla extract and beat until well combined, about one minute. Add melted
butter or margarine and beat until thoroughly combined, about two minutes.
Add coconut and mix just until well distributed. Pour into unbaked pie
shell. Bake at 425 degrees F for 10 minutes.

Reduce temperature to 350 degrees F and bake for an additional 30 to 35
minutes, until top is golden brown and filling is set. If pie appears to be
browning too quickly, reduce oven to 325 degrees and tent a piece of
aluminum foil loosely over top.

Hold pie at room temperature for serving. Serve with unsweetened whipped
cream, lightly flavored with vanilla extract.



--
Wayne Boatwright
------------------------------------------------------------------------
Custard: A detestable substance produced by a malevolent
conspiracy of the hen, the cow, and the cook. ~Ambrose Bierce

On Fri, 03 Jul 2009 06:19:58 GMT, Wayne Boatwright
<wayneboatwright@arizona.usa.com> wrote:

>This recipe now seems to appear all over the Internet, although I
>originally posted it years ago after receiving a copy from a chef at
>Souffer's Top of the Town restaurant in Cleveland. It was a very popular
>dessert in many of the old Stouffer's restaurants. Very rich, but very
>tasty.
>
>Stouffer's French Coconut Pie
>
>Yield: 8 servings
>
>4 eggs
>2 cups granulated sugar
>1 teaspoon cider vinegar
>1 teaspoon vanilla extract
>1 1/3 sticks butter
>1 (5 1/3 ounce) can Baker's coconut
>1 unbaked 9-inch pie shell
>
>Preheat oven to 425 degrees F.
>
>Melt butter, set aside.
>
>Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
>vanilla extract and beat until well combined, about one minute. Add melted
>butter or margarine and beat until thoroughly combined, about two minutes.
>Add coconut and mix just until well distributed. Pour into unbaked pie
>shell. Bake at 425 degrees F for 10 minutes.
>
>Reduce temperature to 350 degrees F and bake for an additional 30 to 35
>minutes, until top is golden brown and filling is set. If pie appears to be
>browning too quickly, reduce oven to 325 degrees and tent a piece of
>aluminum foil loosely over top.
>
>Hold pie at room temperature for serving. Serve with unsweetened whipped
>cream, lightly flavored with vanilla extract.

I remember the Stouffer's on Michigan Avenue in Chicago, on the Mag
Mile. I think they had another one across from the old library near
the Prudential Building. I loved them. Ate lots of pie and drank
lots of coffee there when I was much younger. Fond memories. Thanks.

V

Wayne Boatwright <wayneboatwright@arizona.usa.com>
news:Xns9C3CED5AE2334wayneboatwrightatari@69.16.18 5.250: in
rec.food.cooking

> This recipe now seems to appear all over the Internet, although I
> originally posted it years ago after receiving a copy from a chef at
> Souffer's Top of the Town restaurant in Cleveland.

I must have missed that post or I'd have responded. Maybe I did. Age is
creeping up on me Anyway, I've been to that restaurant in Cleveland.
When I lived in Columbus I would flee Columbus on the weekends and head to
either Cleveland or Pittsburgh. I saved the pie recipe.

Michael



--
“Always tell the truth - it's the easiest thing to remember”
~ American Playwright David Mamet

You can find me at: - michael at lonergan dot us dot com

Vesper <tjf126@hotmail.com>
news:m19r455l6u3qmmhvb6jmrifcnapifsdhh2@4ax.com: in rec.food.cooking

>
> I remember the Stouffer's on Michigan Avenue in Chicago, on the Mag
> Mile. I think they had another one across from the old library near
> the Prudential Building. I loved them. Ate lots of pie and drank
> lots of coffee there when I was much younger. Fond memories. Thanks.

We had one in St. Louis. I didn't go there so much for the food as I did
to get a window table. The restaurant revolved (still does, different
restaurant though) and had fun views of downtown St. Louis.

Michael

--
“Always tell the truth - it's the easiest thing to remember”
~ American Playwright David Mamet

You can find me at: - michael at lonergan dot us dot com

On Jul 3, 1:19*am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
wrote:
> This recipe now seems to appear all over the Internet, although I
> originally posted it years ago after receiving a copy from a chef at
> Souffer's Top of the Town restaurant in Cleveland. *It was a very popular
> dessert in many of the old Stouffer's restaurants. *Very rich, but very
> tasty.
>
> Stouffer's French Coconut Pie
>
> Yield: 8 servings
>
> 4 eggs
> 2 cups granulated sugar
> 1 teaspoon cider vinegar
> 1 teaspoon vanilla extract
> 1 1/3 sticks butter
> 1 (5 1/3 ounce) can Baker's coconut
> 1 unbaked 9-inch pie shell

Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)

John Kuthe...

On Jul 3, 6:33*am, John Kuthe <johnku...@gmail.com> wrote:
> On Jul 3, 1:19*am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
> wrote:
>
>
>
> > This recipe now seems to appear all over the Internet, although I
> > originally posted it years ago after receiving a copy from a chef at
> > Souffer's Top of the Town restaurant in Cleveland. *It was a very popular
> > dessert in many of the old Stouffer's restaurants. *Very rich, but very
> > tasty.
>
> > Stouffer's French Coconut Pie
>
> > Yield: 8 servings
>
> > 4 eggs
> > 2 cups granulated sugar
> > 1 teaspoon cider vinegar
> > 1 teaspoon vanilla extract
> > 1 1/3 sticks butter
> > 1 (5 1/3 ounce) can Baker's coconut
> > 1 unbaked 9-inch pie shell
>
> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)

But you CAN go wrong with putting it into a crappy, store-bought pie
shell.
Semi-homemade laziness.
>
> John Kuthe...

--Bryan

Thanks for the recipe, I will make it today. My brother loves pecans,
so I may make a pecan pie today, but I was in the mood for a lemon ice
box pie. Decisions, decisions.


Becca

Wayne Boatwright wrote:
> This recipe now seems to appear all over the Internet, although I
> originally posted it years ago after receiving a copy from a chef at
> Souffer's Top of the Town restaurant in Cleveland. It was a very popular
> dessert in many of the old Stouffer's restaurants. Very rich, but very
> tasty.
>
> Stouffer's French Coconut Pie
>
> Yield: 8 servings
>
> 4 eggs
> 2 cups granulated sugar
> 1 teaspoon cider vinegar
> 1 teaspoon vanilla extract
> 1 1/3 sticks butter
> 1 (5 1/3 ounce) can Baker's coconut
> 1 unbaked 9-inch pie shell
>
> Preheat oven to 425 degrees F.
>
> Melt butter, set aside.
>
> Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
> vanilla extract and beat until well combined, about one minute. Add melted
> butter or margarine and beat until thoroughly combined, about two minutes.
> Add coconut and mix just until well distributed. Pour into unbaked pie
> shell. Bake at 425 degrees F for 10 minutes.
>
> Reduce temperature to 350 degrees F and bake for an additional 30 to 35
> minutes, until top is golden brown and filling is set. If pie appears to be
> browning too quickly, reduce oven to 325 degrees and tent a piece of
> aluminum foil loosely over top.
>
> Hold pie at room temperature for serving. Serve with unsweetened whipped
> cream, lightly flavored with vanilla extract.
>
Well, that's certainly easy. Was it you who did a black bottom
version of a coconut pie? I had that epiphany yesterday and then
seemed to recall that someone here had done that--and my brain
cell (singular) seemed to think it was you.

--
Jean B.

On 03 Jul 2009 11:26:09 GMT, Michael "Dog3" wrote:

> Wayne Boatwright <wayneboatwright@arizona.usa.com>
> news:Xns9C3CED5AE2334wayneboatwrightatari@69.16.18 5.250: in
> rec.food.cooking
>
>> This recipe now seems to appear all over the Internet, although I
>> originally posted it years ago after receiving a copy from a chef at
>> Souffer's Top of the Town restaurant in Cleveland.
>
> I must have missed that post or I'd have responded. Maybe I did. Age is
> creeping up on me Anyway, I've been to that restaurant in Cleveland.
> When I lived in Columbus I would flee Columbus on the weekends and head to
> either Cleveland or Pittsburgh. I saved the pie recipe.
>
> Michael

jesus, is columbus so bad that pittburgh looks good?

(just teasing. i've only been to pittsburgh once. interesting terrain.)

your pal,
blake

On Fri, 3 Jul 2009 05:24:10 -0700 (PDT), Bobo Bonobo® wrote:

> On Jul 3, 6:33*am, John Kuthe <johnku...@gmail.com> wrote:
>> On Jul 3, 1:19*am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
>> wrote:
>>
>>
>>
>>> This recipe now seems to appear all over the Internet, although I
>>> originally posted it years ago after receiving a copy from a chef at
>>> Souffer's Top of the Town restaurant in Cleveland. *It was a very popular
>>> dessert in many of the old Stouffer's restaurants. *Very rich, but very
>>> tasty.
>>
>>> Stouffer's French Coconut Pie
>>
>>> Yield: 8 servings
>>
>>> 4 eggs
>>> 2 cups granulated sugar
>>> 1 teaspoon cider vinegar
>>> 1 teaspoon vanilla extract
>>> 1 1/3 sticks butter
>>> 1 (5 1/3 ounce) can Baker's coconut
>>> 1 unbaked 9-inch pie shell
>>
>> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)
>
> But you CAN go wrong with putting it into a crappy, store-bought pie
> shell.
> Semi-homemade laziness.
>>

you branching out to pie shells now? whole new worlds to conquer.

blake

Wayne Boatwright <wayneboatwright@arizona.usa.com> wrote in
news:Xns9C3CED5AE2334wayneboatwrightatari@69.16.18 5.250:

> Stouffer's French Coconut Pie

To my knowledge, no coconuts are grown in France.

>:->

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

blake murphy wrote:

> On Fri, 3 Jul 2009 05:24:10 -0700 (PDT), Bobo Bonobo® wrote:
>
> > On Jul 3, 6:33*am, John Kuthe <johnku...@gmail.com> wrote:
> >> On Jul 3, 1:19*am, Wayne Boatwright
> <wayneboatwri...@arizona.usa.com> >> wrote:

> >>> 4 eggs
> >>> 2 cups granulated sugar
> >>> 1 teaspoon cider vinegar
> >>> 1 teaspoon vanilla extract
> >>> 1 1/3 sticks butter
> >>> 1 (5 1/3 ounce) can Baker's coconut
> >>> 1 unbaked 9-inch pie shell
> > >
> >> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)
> >
> > But you CAN go wrong with putting it into a crappy, store-bought pie
> > shell.

> you branching out to pie shells now? whole new worlds to conquer.

I guess I missed where it said "store-bought".



Brian

--
Day 151 of the "no grouchy usenet posts" project

"blake murphy" <blakepmNOTTHIS@verizon.net> wrote in message
news:120ytq9szec4q.1jtxc13ixlci8.dlg@40tude.net...


>i've only been to pittsburgh once.

YAY! (only teasing)

mk5000

"Just a city boy, born and raised in south detroit
He took the midnight train goin anywhere
A singer in a smokey room
A smell of wine and cheap perfume"--journey, don't stop believing

On Fri 03 Jul 2009 04:26:09a, Michael "Dog3" told us...

> Wayne Boatwright <wayneboatwright@arizona.usa.com>
> news:Xns9C3CED5AE2334wayneboatwrightatari@69.16.18 5.250: in
> rec.food.cooking
>
>> This recipe now seems to appear all over the Internet, although I
>> originally posted it years ago after receiving a copy from a chef at
>> Souffer's Top of the Town restaurant in Cleveland.
>
> I must have missed that post or I'd have responded. Maybe I did. Age
> is creeping up on me Anyway, I've been to that restaurant in
> Cleveland. When I lived in Columbus I would flee Columbus on the
> weekends and head to either Cleveland or Pittsburgh. I saved the pie
> recipe.

Michael, I've had the recipe since the 1970s, and probably posted it here
around 2000-2002, but I couldn't find it with a Google Groups search. I
dunno...

Pittsburgh had a Souffer's Top of the Triangle restaurant. They had
various restaurants in major cities from Chicago to the east coast, and a
handful of them of "top of the building" restaurants.

This pie is almost too rich for eating in hot summer temperatures, but I'm
making it for tomorrow anyway. :-) Haven't made it for a long time.


--
Wayne Boatwright
------------------------------------------------------------------------
Cheese ~milk's leap toward immortality. ~Clifton Fadiman

On Thu 02 Jul 2009 11:27:35p, Vesper told us...

> I remember the Stouffer's on Michigan Avenue in Chicago, on the Mag
> Mile. I think they had another one across from the old library near
> the Prudential Building. I loved them. Ate lots of pie and drank
> lots of coffee there when I was much younger. Fond memories. Thanks.
>
> V
>

You're very welcome. It's nice to bring back fond memories. Most of the
food I'm serving tomorrow are recipes I've ressurected from decades ago.
I've eaten at the Stouffer's on Michigan Avenue when I lived briefly in
Chicago. Since Cleveland is/was Soutter's corporate headquarters, they had
quite a few restaurants there. It's too bad all the restaurants are now
gone.

--
Wayne Boatwright
------------------------------------------------------------------------
The most remarkable thing about my mother is that for thirty years
she served the family nothing but leftovers. The original meal has
never been found. ~Calvin Trillin

On Fri 03 Jul 2009 05:31:28a, Becca told us...

> Thanks for the recipe, I will make it today. My brother loves pecans,
> so I may make a pecan pie today, but I was in the mood for a lemon ice
> box pie. Decisions, decisions.
>
>
> Becca

You're welcome, Becca. You certainly couldn't go wrong with any of those
pies! I've seen a couple of recipes over the years that were similar to the
recipe I posted, but called for 1 cup of coconut and 1 cup of coarsely
chopped pecans, so there's another thought.

Could you post your recipe for the lemon ice box pie? I'd love to have it.

--
Wayne Boatwright
------------------------------------------------------------------------
There is a lot more juice in grapefruit than meets the eye.
~Author Unknown

On Fri 03 Jul 2009 05:58:05a, Jean B. told us...

> Wayne Boatwright wrote:
>> This recipe now seems to appear all over the Internet, although I
>> originally posted it years ago after receiving a copy from a chef at
>> Souffer's Top of the Town restaurant in Cleveland. It was a very
>> popular dessert in many of the old Stouffer's restaurants. Very rich,
>> but very tasty.
>>
>> Stouffer's French Coconut Pie
>>
>> Yield: 8 servings
>>
>> 4 eggs
>> 2 cups granulated sugar
>> 1 teaspoon cider vinegar
>> 1 teaspoon vanilla extract
>> 1 1/3 sticks butter
>> 1 (5 1/3 ounce) can Baker's coconut
>> 1 unbaked 9-inch pie shell
>>
>> Preheat oven to 425 degrees F.
>>
>> Melt butter, set aside.
>>
>> Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar,
>> and vanilla extract and beat until well combined, about one minute. Add
>> melted butter or margarine and beat until thoroughly combined, about
>> two minutes. Add coconut and mix just until well distributed. Pour into
>> unbaked pie shell. Bake at 425 degrees F for 10 minutes.
>>
>> Reduce temperature to 350 degrees F and bake for an additional 30 to 35
>> minutes, until top is golden brown and filling is set. If pie appears
>> to be browning too quickly, reduce oven to 325 degrees and tent a piece
>> of aluminum foil loosely over top.
>>
>> Hold pie at room temperature for serving. Serve with unsweetened
>> whipped cream, lightly flavored with vanilla extract.
>>
> Well, that's certainly easy. Was it you who did a black bottom
> version of a coconut pie? I had that epiphany yesterday and then
> seemed to recall that someone here had done that--and my brain
> cell (singular) seemed to think it was you.
>

Yes, it's a very easy pie, and practically foolproof if you don't let it
overbrown. No, I don't think it was me that posted a black bottom version
of a coconut pie, but I do think I posted a recipe for a black bottom pie
that had rum in it.. Can't remember exactly when that was, though.

--
Wayne Boatwright
------------------------------------------------------------------------
I refuse to spend my life worrying about what I eat. There's no
pleasure worth foregoing just for an extra three years in the
geriatric ward. ~John Mortimer

On Fri 03 Jul 2009 04:33:31a, John Kuthe told us...

> On Jul 3, 1:19*am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
> wrote:
>> This recipe now seems to appear all over the Internet, although I
>> originally posted it years ago after receiving a copy from a chef at
>> Souffer's Top of the Town restaurant in Cleveland. *It was a very popul
>> ar dessert in many of the old Stouffer's restaurants. *Very rich, but
>> very tasty.
>>
>> Stouffer's French Coconut Pie
>>
>> Yield: 8 servings
>>
>> 4 eggs
>> 2 cups granulated sugar
>> 1 teaspoon cider vinegar
>> 1 teaspoon vanilla extract
>> 1 1/3 sticks butter
>> 1 (5 1/3 ounce) can Baker's coconut 1 unbaked 9-inch pie shell
>
> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)
>
> John Kuthe...
>

Yes, very simple ingredients, but oh so good!

--
Wayne Boatwright
------------------------------------------------------------------------
You are what you eat. For example, if you eat garlic you're apt to
be a hermit. ~Franklin P. Jones

On Fri 03 Jul 2009 05:24:10a, Bobo Bonobo® told us...

> On Jul 3, 6:33*am, John Kuthe <johnku...@gmail.com> wrote:
>> On Jul 3, 1:19*am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
>> wrote:
>>
>>
>>
>> > This recipe now seems to appear all over the Internet, although I
>> > originally posted it years ago after receiving a copy from a chef at
>> > Souffer's Top of the Town restaurant in Cleveland. *It was a very pop
>> > ular dessert in many of the old Stouffer's restaurants. *Very rich,
>> > but ve ry tasty.
>>
>> > Stouffer's French Coconut Pie
>>
>> > Yield: 8 servings
>>
>> > 4 eggs
>> > 2 cups granulated sugar
>> > 1 teaspoon cider vinegar
>> > 1 teaspoon vanilla extract
>> > 1 1/3 sticks butter
>> > 1 (5 1/3 ounce) can Baker's coconut 1 unbaked 9-inch pie shell
>>
>> Sugar, eggs and butter (and vanilla)! Can't go wring with that! :-)
>
> But you CAN go wrong with putting it into a crappy, store-bought pie
> shell.
> Semi-homemade laziness.
>>
>> John Kuthe...
>
> --Bryan

I never suggested using a store-bought pie shell. I always make my own.

--
Wayne Boatwright
------------------------------------------------------------------------
Proust had his madeleines; I am devastated by the scent of yeast
bread rising. ~Bert Greene

On Fri 03 Jul 2009 08:48:18a, Michel Boucher told us...

> Wayne Boatwright <wayneboatwright@arizona.usa.com> wrote in
> news:Xns9C3CED5AE2334wayneboatwrightatari@69.16.18 5.250:
>
>> Stouffer's French Coconut Pie
>
> To my knowledge, no coconuts are grown in France.
>
>>:->
>

And you would certainly be right but they have a long history of use in
Europe. Obviously imported.


--
Wayne Boatwright
------------------------------------------------------------------------
Proust had his madeleines; I am devastated by the scent of yeast
bread rising. ~Bert Greene